Kelly's Black Bean Salad

Kelly's Black Bean Salad

5 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Chelsea
Recipe by  Chelsea

“My sister Kelly makes this AMAZING salad anytime we have a family get-together. It is loved by everyone in the family. The Mexican flavor is is unbeatable! Keeps in the fridge for up to a week!”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  1. Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. Mix tomatoes, vinegar, garlic, cumin, chili powder, salt, oregano, and black pepper together in a bowl. Whisk oil into tomato mixture to make a dressing.
  3. Stir rice, black beans, and corn together in a bowl; toss with dressing until well-coated.

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Reviews (5)

Rate This Recipe
lovestohost
3

lovestohost

This is a nice black bean salad. I like that it's not cilantro based and really dig the chili powder. This would be a great way to repurpose leftover rice! I plan to use my leftovers (and this makes a lot) to freeze in wraps for quick easy future lunches. Thanks for the recipe, Chelsea!

whprstmpr
0

whprstmpr

This was a quick easy dish with high impact! I added a touch of habenaro sauce and some fresh basil, but really the recipe would be fine without changes!

Xalanguan
0

Xalanguan

Absolutely fantastic,and everybody loved it. For colour, I usually use 2 cans black beans and 1 can red kidney. With the corn, that gives me red, yellow, and black.... sometimes I'll add carrot. People eat with their eyes!

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 374 cal
  • 19%
  • Fat
  • 17.8 g
  • 27%
  • Carbs
  • 45 g
  • 15%
  • Protein
  • 10.4 g
  • 21%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 926 mg
  • 37%

Based on a 2,000 calorie diet

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Spicy Black Bean Salad

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Black Bean Salad with Peaches